AT HOME WITH MADELEINE
As the evenings draw in and the chill sets the tone, we’re embracing the art of staying in. Think candlelit dinners, at-home date nights, and long, slow suppers with friends and family.
For a little inspiration, we turned to one of our favourite foodies, Madeleine, who’s shared her go-to winter warmer recipe - perfect for pairing with flickering candles, playful table linens and good company.
Sweet, caramelised squash with creamy burrata and a punchy cavolo nero pesto.
You’ll need
• 1 small winter squash, sliced into wedges
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 ball burrata
• Handful of pistachios
• Flaky salt & black pepper
For the pesto
• 100g cavolo nero, stems removed
• 40g parmesan
• 1 small garlic clove
• 40g toasted pine nuts or almonds
• Juice of ½ lemon
• 80ml olive oil (plus more to loosen)
• Salt, to taste
To make
1. Roast the squash: Preheat oven to 200°C. Toss squash with olive oil, maple syrup, salt, and pepper. Roast 30–40 mins, turning once, until golden and caramelised.
2. Make the pesto: Blanch cavolo nero for 1 min, refresh under cold water, then squeeze out excess. Blitz with parmesan, garlic, nuts, lemon juice, and oil until smooth. Season.
3. Assemble: Arrange squash on a platter. Tear burrata over, spoon on pesto, scatter pumpkin seeds, and finish with olive oil and flaky salt.
Enjoy!
